Vegetable "Meat" Loaf

 

This year for Lent I decided to give up meat.  I have been finding a lot of great recipe ideas that fit with my meatless 40 days. I found this Vegetable "Meat" Loaf in the March 2012 issue of Cooking Light.  One of them many reasons I love Cooking Light magazine is because not only do the recipe taste good and are good for you, they are easily adapted to smaller portions.  This particular recipe serves 6, based on 1 slice per person, however I easily cut it in half and had multiple servings for myself. I used a muffin pan to create small portioned servings. Don't let the time scare you away, it is worth the prep time! The recipe originally called for 2 pounds cremini mushrooms, coarsely chopped; to save on cost I substituted portabello mushrooms.

Photo from magazine by Johnny Autry

• YIELD: Serves 6 (serving size: 1 slice)
• HANDS-ON:1 Hour
• TOTAL:1 Hour, 47 Minutes

Ingredients

• Meat loaf:
• 1 large red bell pepper
• 1 large green bell pepper
• 2 pounds portabello mushrooms, coarsely chopped
• 1 tablespoon olive oil
• 1 cup 1/2-inch asparagus pieces
• 1/2 cup chopped red onion
• 1 cup panko (Japanese breadcrumbs)
• 1 cup chopped walnuts, toasted
• 2 tablespoons chopped fresh basil
• 1 tablespoon ketchup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces fresh Parmigiano-Reggiano cheese, grated
• 2 large eggs, lightly beaten
• Cooking spray
• Topping:
• 2 tablespoons ketchup
• 1 tablespoon vodka or vegetable broth
• 1/4 teaspoon Dijon mustard

Preparation

1. Preheat broiler to high.

2. To prepare meat loaf, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and finely chop. Place bell peppers in a large bowl.

3. Reduce oven temperature to 350°.

4. Place about one-fourth of mushrooms in a food processor; pulse 10 times or until finely chopped. Transfer chopped mushrooms to a bowl. Repeat procedure 3 times with remaining mushrooms.

5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms to pan; sauté 15 minutes or until liquid evaporates, stirring occasionally. Add mushrooms to bell peppers. Wipe pan with paper towels. Add asparagus and onion to pan; sauté 6 minutes or until just tender, stirring occasionally. Add onion mixture to mushroom mixture.

6. Arrange breadcrumbs in an even layer on a baking sheet; bake at 350° for 10 minutes or until golden. Add breadcrumbs and the next 8 ingredients (through eggs) to mushroom mixture, stirring well. Spoon mixture into a 9 x 5-inch loaf pan coated with cooking spray; press gently to pack. Bake at 350° for 45 minutes or until a thermometer registers 155°.

7. To prepare topping, combine 2 tablespoons ketchup and remaining ingredients in a small bowl; brush ketchup mixture over meat loaf. Bake an additional 10 minutes. Let stand 10 minutes; cut into 6 slices.

My Vegetable "Meat" Loaf  did not turn out quite like the picture in the magazine, however I was very happy with the flavors and how it turned out.  I think this recipe would make a nice patty for a Veggie Burger.

 

Cooking Light MARCH 2012